A Blessing Among Us
Partially blind from birth, musician Blessing Offor is a rising star with a big personality. There isn’t much of anything he can’t do – including cooking.
When we arrive at Blessing Offor’s apartme...
Laura values eating local and organic. Try out her delicious and healthy recipe for a Late Spring Vietnamese Salad at home.
Ingredients
Salad
- 1 pound boneless skinless chicken breast (marinaded for at least 2 hours and up to 12 hours in advance)
- 1 tablespoon grape seed oil
- 1 red onion, chopped
- 1 cup grated local carrots, from about 2-3 carrots
- 1/2 cup finely chopped red cabbage
- 1 bunch cilantro, chopped
- 1 bunch fresh mint leaves
- 1 bunch local pea shoots or 1 large cucumber seeded & cut into half moons
- 4 ounces peanuts (or cashews)
- 4 ounces watercress or arugula, loosely chopped,
Dressing/Marinade
- 4 cloves garlic, minced
- 2 inches of ginger, grated
- 1 cup lime juice
- 1/2 cup tamari or soy sauce
- 1/2 cup Kimchi Brine (Short Mountain Cultures) or 2 tablespoons fish sauce
- 1/4 cup local raw honey
- A few drops toasted sesame oil, optional
- 1 small chile, cut into thin slices
- Salt, to taste
Preparation
1. To prepare dressing, combine all ingredients; divide in half. Add 1 tablespoon salt to the half that you will be using as a marinade. Marinade the chicken for at least 2 hours and up to 12 hours.
2. Add oil to a skillet over medium-high heat. Add red onion and sauté 5 minutes until browned. Reduce temperature to medium-low and continue cooking, stirring occasionally, about 20 minutes more.
3. Discard marinade reserving chicken. Grill or sauté chicken on high heat for about 3 minutes on each side or until done.
4. To assemble salad, toss remaining ingredients together, top with the chicken and caramelized onions. Drizzle with dressing.
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